For the Cake:

1. Preheat the oven to 170°C. Grease a bundt tin and dust with flour.
2. Place the First Choice Butter, castor sugar and lemon zest in a bowl and beat on a high speed for 3-4 minutes, until light and fluffy.
3. Add the eggs one at a time and beat very well after each addition.
4. Sift together the self-raising flour, baking powder and the salt, and mix in the ground almonds.
5. Add the dry ingredients and the First Choice Amasi to the creamed butter and egg mixture and mix to make the batter.
6. Fold in the blueberries and spoon the batter into the prepared bundt tin.
7. Bake for 30 minutes, then cover the top loosely with tinfoil and continue to bake for ±20 until cooked. Test by inserting a knife into the middle: it’s ready if the skewer comes out clean.
8. Cool for 15 minutes, then remove from the tin and place on a wire rack to cool completely.

For the Topping:

Whisk together the icing and lemon juice until smooth. Drizzle the icing over the cold cake, sprinkle with toasted almond flakes and blueberries.